Pumpkin Pie with spinach, pecorino & goat's cheese
- 1 puff pastry pie base (supermarket)
- 500 g of (orange) pumpkin
- 40 g spinach (fresh or frozen, if frozen, defrost first)
- 1 onion
- a bunch of spring onions
- 100 g cottage cheese
- 100 g goat's cheese (buche)
- 2 eggs
- 4 tbsp. or 20 g grated pecorino cheese
- 1 tbsp.olive oil
- a pinch of rosemary
- pepper
- salt
- Heat 1 tbsp. of olive oil and glaze the onion. Add the pumpkin, a bit of water and a pinch of rosemary and simmer until the pumpkin is soft enough to eat (but not too soft, since you still have to put it in the oven.)
- Meanwhile, beat the eggs in a bowl and mix them with the cottage cheese and 2 tbsp. of the pecorino cheese (so half of the total amount of pecorino). Add small pieces of the goat's cheese and stir well.
- Allow the pumpkin to cool down and add it to the egg mixture once cool enough. Add the defrosted or fresh spinach (chop if necessary). Season to taste with salt and pepper.
- Put the pie base in a baking tin and and pour in the vegetable mixture. Sprinkle the remaining pecorino on top and immediately put the pie in the oven. Bake approx. 30 mins at 200°C (180° C for a fan-assisted oven).
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